Traditional Thai Red Curry with Vegetables: A Colorful Feast

Thai cuisine is renowned for its bold flavors and vibrant colors, and one dish that truly encapsulates the essence of Thai cooking is the traditional Thai Red Curry with Vegetables. A fragrant and spicy coconut curry loaded with an assortment of fresh vegetables, this dish is a feast for the senses.

What sets Thai Red Curry apart from other curries is the use of red curry paste, a potent blend of red chilies, lemongrass, garlic, shallots, galangal, and spices. The paste is sautéed in coconut milk to release its aroma before being simmered with vegetables to create a rich and flavorful dish.

Ingredients:

• 1 can of coconut milk
• 2-3 tbsp red curry paste
• 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and snow peas)
• 1 block of tofu, cubed
• 1 tbsp soy sauce
• 1 tbsp sugar
• Fresh basil leaves for garnish

Feel free to customize the vegetables based on your preference. You can add eggplant, zucchini, mushrooms, or bamboo shoots for a unique twist.

Instructions:

1. In a large pan, heat the coconut milk over medium heat.
2. Add the red curry paste and stir until fragrant.
3. Add the mixed vegetables and tofu, and stir to coat with the curry paste.
4. Add soy sauce and sugar, and simmer for 10-15 minutes until the vegetables are tender.
5. Garnish with fresh basil leaves before serving.

This Thai Red Curry with Vegetables is best enjoyed with steamed jasmine rice. The creamy coconut curry balances the heat from the spices, creating a harmonious and flavorful dish that will have you coming back for more.

So, why not embark on a culinary adventure and try your hand at making this colorful feast? Your taste buds will thank you!